Serves 10
147 cal · 45 min
Corn and Pepper Cups
Recipe GLPR2cc84183f54db4
Roasted green pepper halves filled with a savory mixture of brown rice, corn, diced tomatoes with chiles, and topped with melted cheddar cheese. This colorful, hearty side dish serves ten and can be prepared ahead for easy reheating.
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Ingredients
5 medium green peppers
1/2 small onion, chopped
1 1/2 cloves garlic, chopped
2 tablespoons vegetable oil
3 cups cooked brown rice
1 can (10 ounces) diced tomatoes with chiles, undrained
1 can (15.2 ounces) low-sodium corn, drained
1/2 cup shredded cheddar cheese
Cooking spray
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 350°F.
Rinse the green peppers under cold water. Slice each pepper in half lengthwise, then carefully remove the seeds and white membrane from inside. Discard the seeds and membranes.
Bring a large pot of water to a rolling boil. Carefully place the pepper halves into the boiling water and cook for 2 to 3 minutes to soften slightly.
Drain the peppers well in a colander and set them aside on a clean paper towel.
Heat the vegetable oil in a medium skillet over medium-high heat. Add the chopped onion and garlic, stirring occasionally, and cook for 3 minutes until fragrant and the onion becomes translucent.
In a large bowl, combine the cooked brown rice, undrained canned tomatoes with chiles, and drained corn. Add the cooked onion and garlic mixture to the bowl and stir well until all ingredients are evenly distributed.
Lightly coat baking sheets with cooking spray. Arrange the blanched pepper halves cut-side up on the prepared sheets.
Spoon the rice and vegetable mixture evenly into each pepper half, pressing gently so the filling is compact and level with the top of the pepper.
Place the filled peppers in the preheated 350°F oven and bake for 10 minutes until the filling is heated through.
Remove the baking sheets from the oven and sprinkle the shredded cheddar cheese evenly over the top of each filled pepper half.
Return the peppers to the oven and bake for an additional 5 minutes until the cheese is completely melted and slightly golden. Remove from oven and serve immediately.
